Will baristas lose their jobs? What is the water temperature grinding ratio of the standard brewing method of hand-brewed coffee?

In the era of rapid development of artificial intelligence, autopilot has been put on the agenda, and robotic arms have appeared to replace human hands to produce coffee.

Qianjie also shared a lot of brewing techniques and shallow analysis before, including standard and scientific brewing techniques, as well as on-the-spot understanding brewing techniques for practical analysis of practical problems. but whether it is looking at simple or complex techniques, the constant purpose is to make a cup of coffee.

In addition to the technique, there are only a few parameters that can change the flavor in cooking, such as grinding degree, water temperature and proportion. But these parameters alone have stumped a large number of people. In addition, everyone looks the same, but there is a big difference in actual circle water injection, "a few more times" and "faster". In reality, there is no standard answer for circle water injection, and people themselves are the biggest unstable factor. Therefore, in terms of stability, the machine shows an advantage. In theory, it is not difficult to produce 100 cups of coffee with the same taste as long as you set the right grinding, water temperature, proportion and water injection style.

One exam in the Advanced Gold Cup extraction course is to flush out the specified extraction rate and concentration, that is, three cups of coffee with the same extraction rate and different concentrations (3 cups also have a specified concentration range). It is not difficult to brew out a cup of coffee you like, and you don't need to go too deep to master things, but if you want to pass that exam, you must understand brewing variables and control variables, which involves the knowledge of mathematics, physics and chemistry.

Many people have fantasized about the future world, such as cyber punk, steampunk, waste technology and spiritual rise. Artificial intelligence takes the place of human labor, and even a machine prototype of hand-made coffee has been displayed. Qianjie irresponsibly boldly predicted that when grass-roots wages were generally higher than machine costs, first-line baristas engaged in mechanized coffee production were laid off. But the barista profession will not disappear, the remaining baristas have a familiar understanding of coffee, a thorough understanding of the brewing parameters, step back behind the scenes, formulate / adjust the brewing plan, and leave the actual operation to the machine. Do not think that it is a wild horse, such as the mythical Jingwei filling the sea and Chang'e running to the moon, has it been realized now? If you agree with the saying of Qianjie, you will understand that it is very important to learn hand punch and be as steady as a machine, and it is even more important to learn to think and understand.

Manipulation and water control can be done through continuous practice, which has never been a skill that baristas can boast about. I believe that Qianjie can basically be controlled for a month as long as it takes 20 minutes to hold the kettle and control the water every day. But to understand this thing, it is never too old to learn. Recall the cooking theory of 10 years ago, the cooking theory of 5 years ago, and the cooking theory of 3 years ago. It is much more difficult and important to understand how to make a change in coffee than to master the operation of making coffee. Of course, for those who love hand-brewing coffee, it is impossible for machines to replace hand-brewing coffee. Hand-brewing coffee is the process. Perhaps over time, hand-brewed coffee will also become today's "tea ceremony" and become a cultural phenomenon.